JPS62228242A - Frozen fry and production thereof - Google Patents

Abstract

PURPOSE:A frozen fry which has specific coating of triple layer structure, provides the same crisp taste that obtained immediately after frying only by heat-treating the fry and has good color of fry after heating. CONSTITUTION:An ingredient A for fry is buttered, breaded, fried and frozen. A first layer formed by buttering and breading the ingredient for fry contains 20-99wt% one or more selected from rice flour, corn flour, bread crumb, bone meal, eggshell powder and edible calcium powder.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to frozen fries and a method for producing the same.
Its feature is that it provides battered frozen fried foods that can have the same crispy texture as those immediately after frying by simply being heat-treated, and a method for producing the same.

(Prior art and its problems) Conventionally, fried foods are made by coating meat, seafood, croquette ingredients, vegetables, and other various ingredients with batter and flour, and then frying them in oil at around 110°C for 3 to 10 minutes. It is prepared by frying for minutes.

It takes a lot of effort to do this at home, so frozen foods with flour and frozen fried foods with beef oil are commercially available. Must be cooked for a minute. Also, when cooking in the open, it tends to burn partially. In addition, the existing frozen fried items in the beef oil section are heated with high frequency W using an electronic resin.
After one cooking, the batter falls apart and the fried texture that is unique to fried foods is completely destroyed, resulting in a sticky texture that is different from that of regular fried foods.

(Objective of the invention) The frozen fries according to the present invention can be heated in a short time (usually 2 to 3 minutes) without burning by high-frequency heating using an electronic resin, etc., and can be heated to the exact same caliphate as the fries immediately after frying. The fried food has a good texture, and the color of the fried batter after cooking is a uniform golden brown color, and the front part of the batter is very good.

(Structure of the Invention) That is, in the present invention, the first layer immediately outside the frying ingredients is rice flour,
It consists of a layer containing 20 to 9 layers of one or more selected from corn flour, barley flour, bone meal, eggshell powder, and edible calcium powder, and the outer 2nd M is a batter layer, Furthermore, the present invention relates to frozen fries having a batter with a 3Bj structure in which the outer third layer is a single layer of pre-ladder, and the present invention also relates to a seventh step of battering the fried ingredients in the production of frozen fries. , a second step of blending with a blender flour containing one or more selected from rice flour, corn flour, parsi flour, bone meal, eggshell powder, and edible calcium powder; 3rd battering
The present invention provides a method for producing frozen fried foods, which is characterized in that after passing through the first step and the second step of breading with flour, the fried foods are fried and then frozen.

The present invention will be specifically explained as follows.

The first layer of the frozen fried foods of the present invention is a layer containing 20 to 20 to 20% of edible calcium powder selected from rice flour, fusi flour, barley flour, bone meal, eggshell powder, and edible calcium powder. This first layer consists of the process of battering the fried ingredients, rice flour, corn flour, barley flour, bone meal,
The effects of the present invention can be best achieved by combining the steps of blending eggshell powder and edible calcium powder with a length of 1 m or more, and this is the most effective method. Bashi powder, bone meal, eggshell powder, edible calcium powder for 20~
It can also be formed only by battering with a batter liquid containing 99% by weight of batter powder.

The second layer of the frozen fried foods of the present invention may be any existing batter layer for battered fried foods, and is mainly composed of grain flours such as wheat flour and starch, and in addition natural gums, modified starches, and various other types. Processed starches, thickeners, emulsifiers, oils and fats, various other leavening agents, salt, seasonings, spices, etc. can be added as appropriate depending on the purpose. This second groove can be well formed by the third step of the present invention.

In addition, the third layer may be made of any ordinary frying breader (pashi flour), such as wheat flour, various starches, baked pashi flour, bread flour made by electric heating method, raw bread flour, cracker pashi flour, etc. It can be formed by sprinkling with a blender.

To further explain the method for producing frozen fries of the present invention, the first step of battering the frying ingredients in the method of the present invention involves frying rice flour, corn flour, parsi flour, bone meal, eggshell powder, and edible calcilum powder. Any known batter liquid can be used in the present invention as long as it is a batter that can be applied to the utensils. For example, any known batter liquid can be used in the present invention, including those containing water, milk, and eggs; One or more types selected from powder and edible calcium, 20 to 9 multiplexed rumors and gums, 0. The other ingredients include wheat flour, grain flours such as starch, pregelatinized starches, various other processed starches, thickeners, emulsifiers, oils and fats. Any of the usual materials for batter may be used, but those containing 0.1 to 20) l of pregelatinized starch are more suitable.
It is preferable to use it in the form of a (batter) solution prepared by dissolving 00 mu parts with 200 to 300 mu parts of water.

In the first step of the present invention, these batter liquids can be battered onto the frying ingredients by any method such as spraying, coating, or dipping.

The first step in the method of the present invention consists of 170-99% by weight of corn flour, 0-99% of rice flour, 0.2-1% of gums, and 2-70% of pregelatinized starch by weight. It is very preferable to batter the ingredients for frying with a batter solution using flour for batter in order to achieve the object of the invention. 1 selected from powder
This is a blending process using breader flour containing 20% by weight or more of Japanese radish or two or more kinds.
~700 ounces of melon (preferably 30-50 pounds) and 20 to 10 pounds of coke flour (preferably 30-50 pounds)
wt%) and bread crumbs (dry bread crumbs or red barley flour are preferred), 20-100 wtffi% (preferably 30-j
Breadering with Breladder powder consisting of O (% by weight) prevents the moisture of the frying ingredients in the present invention from migrating to the outer second and third layers during heating with an electronic recipe, and prevents the crispiness of the batter. Valid to hold, -t
W is preferred.

The suitable degree of rice flour, cornflour bread crumbs, bone meal, eggshell powder, and edible calcium used in the first or second step of the method of the present invention is ≠~jO mesh, and 7 to 20 mesh is more suitable. preferable. If these particles are too finely prepared (more than JO mesh, Yt-), the batter will flow and become difficult to adhere to in the third step, and if the particles are too coarse (less than IA mesh), the batter will become too thick. , the coating on fries tends to be too hard.

In the battering step, which is the third step in the method of the present invention, any common flour for batter can be used. For example, flours such as wheat flour and starch are the main ingredients, and gums, pregelatinized starches, and various processed powders can be used. Examples include those to which starches, thickeners, emulsifiers, oils and fats, various other leavening agents, salt, seasonings, spices, etc. are added as appropriate depending on the purpose. In the third step, an appropriate amount, for example, 1 flour is added to the batter powder.
It refers to bactarisig using a batter solution dissolved with 200 to 300 parts by weight of water or an aqueous solution based on 0.00%.The viscosity of this batter solution is lower than the viscosity of a normal batter solution, so that the coating of fried foods can be thickened. It is preferable to prevent excessive viscosity from 200 to 3300 ps (E
(measured with a type viscometer) is suitable.

The pulverized flour used in the first step of the method of the present invention may be any ordinary bread crumbs (for example, dry bread crumbs, red bread crumbs, fresh bread crumbs, cracker crumbs, etc.), and the particle size may be any within the commonly used range. Not limited. In this first step, any conventional method may be used for the pre-ladder powder and the pre-laddering operation.

Frying in the method of the present invention can also be done by conventional methods; for example, it is appropriate to fry at 0°C to 790°C for 30 seconds to 6 minutes, but frying at 0°C to 710°C for 2 minutes to 5 minutes is suitable. It is more preferable. If the frying time is too long, the batter will become hard when heated in the microwave, and if the frying time is short, the batter will become soft when heated.

Also, the oil used for frying is particularly limited, but
Semi-solid or solid oils and fats at room temperature are better, such as soybean oil, rapeseed oil, cottonseed oil, olive oil, palm oil,
Semi-circular oils and fats such as hydrogenated oils, animal fats, butter and margarish can be mentioned, but if you use oils with a melting point of 30 to 3r"0 for frying, it will remain in the oil coating during frozen storage.
It is most preferable because there is little migration to and less stickiness when the addition A is less than 1.

(Effects of the Invention) The frozen fries according to the present invention obtained in this manner can be heated in a short time by high frequency heating for 1 minute and 30 seconds to j minutes using an electronic recipe, etc., and can be extremely easily and easily improved in Ft, flavor, and texture. It has become possible to obtain fries whose color etc. are exactly the same as those immediately after frying. With the present invention, problems such as the complexity of cooking, the risk of ignition, and the disposal of waste oil associated with frying operations can be solved all at once. In addition, the frozen fried jfi according to the present invention is not only suitable for one recipe, but also for
Fries with sufficiently good flavor and texture can also be obtained by heating with an oven, a frying pan, or other methods.

(Actual example) Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 (a) Corn flour blended with powder raw materials for batter used in battering in the first step 70 (by weight) Rice flour 27.1 // Pregelatinized starch
, 2 tt Gua Gum O6,211 (b) Raw material blending powder for Breladder powder in the second step
SO (wt%) Corn flour jOf+ (c) Ingredients for the batter flour used in the third step of battering
/) Step 1: Breladder powder used in the blending process (manufactured by Kyoei Food) Cold water (/j'o) to 100 f of batter flour from (a) above
200 ml was added to completely adjust the batter solution (1). In the first step, use ``croquettes'' and ``pork cutlet'' as ingredients, add a batter liquid (υ) to it (referred to as ``battering''), and pour the blender powder from the second step (above) on top. )) (referred to as "plecdalysig"),
Furthermore, add /j'ct cold water 300711 to the batter powder in the third step (formulation of (c) above) 1001 to prepare a batter liquid (2), and apply it by a conventional method (referred to as "battering"). , then the second step is blender flour (
Apply (referred to as "breedering") palm oil (from above) to the oil temperature of /70~/0.
Fry for 3 minutes at ℃. The obtained fried product was drained of oil, cooled, and then rapidly frozen at -30°C to -≠0°C.
Frozen fries of the present invention were obtained. After freezing this for -/J”a/ months, place it on a plate lined with paper towels.
When I placed pork cutlets and croquettes and heated them for 2 to 3 minutes in a 6oOW electronic recipe, I was able to get fried cutlet and fried croquettes with a crisp coating that drained well of oil.

Example 2 (-r) Rice flour mixed with powder raw materials for batter used in the battering of the first step SO<polymerization) Corn flour tg J-r' Pregelatinized starch j // Guwa gum 0. ! ;'
/(B) Raw material blend for breader flour in the second step: 10 meshes of bread flour 20 (wt%) (manufactured by Kyoei Food) 10 meshes of cornflour 107t (c) Batter flour used for battering in the third step Ingredients combination thin powder Ta 0 (weight section) corn starch '! Gwagam 2.

(→Step 1: Bureladder powder used in the pleking process (made by Kyoei Foot) Add 1009 of the flour for the batter from (a) above and 2 ounces of cold water at 75°C!
;Oat was added and mixed to prepare the batter liquid (1).
Add medium-sized shrimp to the filling (~) and add batter (1
) is applied (the first step, "battering"), and then the blender powder (above (b)) of the second step is attached to this upper layer (the second step, "blekdalysig"), and then the third step is applied to this. Batter powder (formulation of (c) above) 100f
75℃ cold water! ! ; Prepare the dough solution (2) to which Oml has been added, knead it in a conventional manner, and apply it to the ingredients that have gone through the above J step (3rd step "battering"), and then add the blender flour in the 3rd step Nogushi powder (from above) (3)
Attach L (“Pletsdalisig” from Dai-Ko process), melting point 3
They were fried in the same manner as in Example 1 using cottonseed oil (hydrogenated solid ratio) at j°C, followed by quick freezing treatment to obtain frozen fries of the present invention. After storing this in a freezer for -/l'o/ months, it was heated in a microwave oven at 600'H for 2 minutes in the same manner as in Example 1, resulting in fried shrimp with a crisp batter and good oil-draining properties. Ta.

For comparison, a retention test was carried out using a product fried using salad oil (liquid) and Example 1.2 at 1/l'0, and the results are shown in the table below.

○ I heated it in the microwave and the oil drained well.

X tako was sticky and oil oozed out and the batter became soft.

[Brief explanation of drawings]

The drawing is a longitudinal cross-section showing an embodiment of the invention. (υ...First layer made of batter liquid, λ step and pre-kneaded powder, (2)...Second layer made of batter liquid of third step
)'lz 1(3)...Third layer of Breladder powder in the fourth step.

Claims (4)

[Claims] (1) The first layer immediately outside of the frying ingredients contains 20 to 20 to
A frozen fried food product having a three-layered batter formed from a layer containing 99% by weight, a second layer on the outside thereof being a batter layer, and a third layer outside the batter layer being a breader layer. (2) In the production of frozen fries, the first step is battering the ingredients for frying, and one or more ingredients selected from rice flour, corn flour, bread crumbs, bone meal, eggshell powder, and edible calcium powder. After going through a second step of breadering with breader flour containing 20% by weight or more, a third step of battering by a conventional method, and a fourth step of breadering again with normal breader flour,
A method for producing frozen fries, which comprises frying and then freezing. (3) In the first step of battering the ingredients for frying, one or more ingredients selected from rice flour, corn flour, bone meal, eggshell powder, and edible calcium are used.
99% by weight and 0.01 to 2% by weight of gums, or a powder liquid for batter containing 0.1 to 20% by weight of pregelatinized starch is used. 2. The method for producing frozen fries according to item 2. (4) In the second step, 20% by weight or more of one or more selected from rice flour, corn flour, bread flour, bone meal, eggshell powder, and edible calcium having a viscosity of 4 to 50 mesh is included. 3. The method for producing frozen fried foods according to claim 2, wherein breading is carried out using breader flour.